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Vinings Fish Company latest addition to Jubilee

Famed father/son duo head to the coast for new concept

The restaurant space on the edge of Vinings Jubilee has a new concept - again. Local diners who recall it as a bread-and-soup eatery, an Italian trattoria and a burger joint will now have to get used to 4300 Paces Ferry Road being a seafood destination.

The Vinings Fish Company opened this past spring under the guidance of father/son duo Paul and Patrick Albrecht, the same two who oversee the and the intown Paul’s on the Patio. For this venture, they’ve put seafood in a sophisticated setting that includes a roomy, rectangular bar, a private room, a main dining area and a porch. Flat-screens with images of fish floating in their natural habitat dot the walls above warm wood floors and tables made from restored, 200-year-old barn boards. The seaside decor even includes bait buckets.

“We always open restaurants that we like to eat at, and  we love fresh seafood,” said Patrick Albrecht. “We looked around and realized that Vinings didn’t have a great seafood spot. And Chef Paul’s always been a pro at getting in fresh fish and preparing it. He was the one who introduced the South African fried lobster tail to Atlanta.”

Chef Paul’s signature lobster tail with honey mustard is he dish that set a new standard for upscale dining during his days at the old Pano’s and Paul’s in Buckhead. It’s showcased on the menu, along with an array of dishes based on daily deliveries. Start off with a selection of hot and cold appetizers, including raw oysters, house-smoked salmon, tuna tartar, lobster bisque, cornmeal-coated lobster legs or crab cakes. The kitchen tweaks the classic oysters Rockefeller with a fried oyster and chipotle hollandaise atop a bed of creamed spinach.

Ala carte selections of salmon, tuna, sea bass, filet, trout, grouper, mahi mahi and prawns are priced from $18 to $28 and can be fried, broiled, steamed, sauteed, blackened, grilled or pepper- or herb-crusted. There’s also a range of house specialties, from the classic fish and chips or crab cakes to shrimp and grits and blackened grouper. Can’t decide? Dig into a platter of scallops, shrimp, oysters and cod, served fried or broiled. The high end of the menu showcases a thick sea bass baked with crab and hollandaise ($32); a 5-ounce filet mignon paired with a lobster tail ($29); and two South African lobster tails ($39). An array of ala carte sides and salads round out a complete dinner.

“The runaway favorite so far has been our barbecued mahi mahi with smoked tomato grits,” said Patrick Albrecht. “Another winner is the broiled platter; you can pick your sides and try so many different things. Right now, our special lobster boil with corn, sausage, potatoes and steamed lobster is also big.”

Not feeling fishy? VFC also offers a 10-ounce filet mignon and angel hair pasta with a tomato fondue. At lunch, the selection broadens with a burger and a buffalo chicken sandwich, and a Sunday brunch adds several traditional egg dishes to the mix. But the slant is definitely toward the sea.

Vinings Fish Company
4300 Paces Ferry Road
678-888-9036
www.greatfoodinc.com
Hours: 11 a.m.-10 p.m. Monday-Thursday; 11 a.m.-11 p.m. Friday-Saturday; noon-10 p.m. Sunday

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